Food Safety

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IFT's Sara Bratager talks about the Food Safety Modernization Act, the Food Traceability Rule, the importance of data standardization and how it can help with preventing and managing recalls.  

The recall is out of an abundance of caution following a notification from the company’s supplier that the “easy-open,” pull-tab can lid on limited products encountered a manufacturing defect that may compromise the integrity of the product seal.

Over the past several months, the company has made progress in safety and quality, with several interventions and innovations implemented across the organization.

Fortrex says its new name represents its stature as the first line of defense against harmful contaminants in the food supply.

Leafy greens have had a checkered past in terms of food safety — it’s been suspected that pre-harvest irrigation water may have spread E. coli and Salmonella to these vegetables.

With growing consumer demand for protein-rich foods — including plant-based alternatives — it is important for manufacturers to review current CCPs and safety controls as their facilities expand and production lines diversify.

The proposed front-of-package nutrition label would show whether the food has “Low,” “Med” or “High” levels of saturated fat, sodium and added sugars.

FD&C Red No. 3 has been primarily used in food products such as candy, cakes and cupcakes, cookies, frozen desserts, and frostings and icings, as well as certain ingested drugs. 

CRISPR gene-editing technology presents a possible solution for feeding a growing population, but incorporating CRISPR into agriculture and food production requires navigating complex regulatory frameworks that could determine how widely these innovations are adopted.

Over-reacting or not, several consumer groups and clinicians — backed by new data — want phthalates out of the food supply. But is it a doable and practical task?